This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

Preheat oven to 350ºF. Grease a jelly roll or half sheet pan.

In a large pot over medium heat, combine butter, water and peanut butter. Stir until it all melts together. Reduce heat to low. Add the rest of the cake ingredients. Mix until combined. Pour into greased jelly roll pan.

Bake at 350ºF for 20 minutes. Remove from oven and cool.

Combine frosting ingredients in a stand mixer (or use hand mixer) and beat until fluffy. Smooth frosting over cooled cake.